ReP USP - Resultado da busca

Artigo de periodico
Alternative fermented soy-based beverage: impact of inulin onthe growth of probiotic strains and starter culture (2023)
Pereira, Wellison Amorim ; Piazentin, Anna Carolina Meireles ; Silva, Thamires M. S. da; Mendonça, Carlos Miguel Nóbrega ; Villalobos, Elías Figueroa ; Converti, Attilio ; Oliveira, Ricardo Pinheiro de Souza
Source: Fermentation. Unidade: FCF
Subjects: PROBIÓTICOS, LACTOBACILLUS, STREPTOCOCCUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PEREIRA, Wellison Amorim et al. Alternative fermented soy-based beverage: impact of inulin onthe growth of probiotic strains and starter culture. Fermentation, v. 9, p. 1-10 art. 961, 2023Tradução . . Disponível em: https://dx.doi.org/10.3390/fermentation9110961. Acesso em: 02 nov. 2024.
APA
Pereira, W. A., Piazentin, A. C. M., Silva, T. M. S. da, Mendonça, C. M. N., Villalobos, E. F., Converti, A., & Oliveira, R. P. de S. (2023). Alternative fermented soy-based beverage: impact of inulin onthe growth of probiotic strains and starter culture. Fermentation, 9, 1-10 art. 961. doi:10.3390/fermentation9110961
NLM
Pereira WA, Piazentin ACM, Silva TMS da, Mendonça CMN, Villalobos EF, Converti A, Oliveira RP de S. Alternative fermented soy-based beverage: impact of inulin onthe growth of probiotic strains and starter culture [Internet]. Fermentation. 2023 ; 9 1-10 art. 961.[citado 2024 nov. 02 ] Available from: https://dx.doi.org/10.3390/fermentation9110961
Vancouver
Pereira WA, Piazentin ACM, Silva TMS da, Mendonça CMN, Villalobos EF, Converti A, Oliveira RP de S. Alternative fermented soy-based beverage: impact of inulin onthe growth of probiotic strains and starter culture [Internet]. Fermentation. 2023 ; 9 1-10 art. 961.[citado 2024 nov. 02 ] Available from: https://dx.doi.org/10.3390/fermentation9110961
Artigo de periodico
Beneficial effects of probiotics on the pig production cycle: an overview of clinical impacts and performance (2022)
Pereira, Wellison Amorim ; Franco, Sara Mariano ; Reis, Iara Lima; Mendonça, Carlos Miguel Nóbrega ; Piazentin, Anna Carolina Meireles ; Azevedo, Pamela Oliveira de Souza de ; Tse, Marcos Livio Panhoza ; Martinis, Elaine Cristina Pereira de ; Gierus, Martin ; Oliveira, Ricardo Pinheiro de Souza
Source: Veterinary Microbiology. Unidades: FCFRP, FCF
Subjects: PROBIÓTICOS, SUÍNOS, ANTIBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PEREIRA, Wellison Amorim et al. Beneficial effects of probiotics on the pig production cycle: an overview of clinical impacts and performance. Veterinary Microbiology, v. 269, p. 1-13, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.vetmic.2022.109431. Acesso em: 02 nov. 2024.
APA
Pereira, W. A., Franco, S. M., Reis, I. L., Mendonça, C. M. N., Piazentin, A. C. M., Azevedo, P. O. de S. de, et al. (2022). Beneficial effects of probiotics on the pig production cycle: an overview of clinical impacts and performance. Veterinary Microbiology, 269, 1-13. doi:10.1016/j.vetmic.2022.109431
NLM
Pereira WA, Franco SM, Reis IL, Mendonça CMN, Piazentin ACM, Azevedo PO de S de, Tse MLP, Martinis ECP de, Gierus M, Oliveira RP de S. Beneficial effects of probiotics on the pig production cycle: an overview of clinical impacts and performance [Internet]. Veterinary Microbiology. 2022 ; 269 1-13.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.vetmic.2022.109431
Vancouver
Pereira WA, Franco SM, Reis IL, Mendonça CMN, Piazentin ACM, Azevedo PO de S de, Tse MLP, Martinis ECP de, Gierus M, Oliveira RP de S. Beneficial effects of probiotics on the pig production cycle: an overview of clinical impacts and performance [Internet]. Veterinary Microbiology. 2022 ; 269 1-13.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.vetmic.2022.109431
Artigo de periodico
Bacteriocin-like inhibitory substances production by Enterococcus faecium 135 in co-culture with Ligilactobacillus salivarius and Limosilactobacillus reuteri (2022)
Piazentin, Anna Carolina Meireles ; Mendonça, Carlos Miguel Nóbrega ; Vallejo, Marisol ; Mussatto, Solange I ; Oliveira, Ricardo Pinheiro de Souza
Source: Brazilian Journal of Microbiology. Unidade: FCF
Subjects: BACTÉRIAS LÁTICAS, CRIAÇÃO ANIMAL, ANTIBIÓTICOS, ENTEROCOCCUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PIAZENTIN, Anna Carolina Meireles et al. Bacteriocin-like inhibitory substances production by Enterococcus faecium 135 in co-culture with Ligilactobacillus salivarius and Limosilactobacillus reuteri. Brazilian Journal of Microbiology, v. 53, p. 1-11 art. 131–141, 2022Tradução . . Disponível em: https://doi.org/10.1007/s42770-021-00661-6. Acesso em: 02 nov. 2024.
APA
Piazentin, A. C. M., Mendonça, C. M. N., Vallejo, M., Mussatto, S. I., & Oliveira, R. P. de S. (2022). Bacteriocin-like inhibitory substances production by Enterococcus faecium 135 in co-culture with Ligilactobacillus salivarius and Limosilactobacillus reuteri. Brazilian Journal of Microbiology, 53, 1-11 art. 131–141. doi:10.1007/s42770-021-00661-6
NLM
Piazentin ACM, Mendonça CMN, Vallejo M, Mussatto SI, Oliveira RP de S. Bacteriocin-like inhibitory substances production by Enterococcus faecium 135 in co-culture with Ligilactobacillus salivarius and Limosilactobacillus reuteri [Internet]. Brazilian Journal of Microbiology. 2022 ; 53 1-11 art. 131–141.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s42770-021-00661-6
Vancouver
Piazentin ACM, Mendonça CMN, Vallejo M, Mussatto SI, Oliveira RP de S. Bacteriocin-like inhibitory substances production by Enterococcus faecium 135 in co-culture with Ligilactobacillus salivarius and Limosilactobacillus reuteri [Internet]. Brazilian Journal of Microbiology. 2022 ; 53 1-11 art. 131–141.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s42770-021-00661-6
Artigo de periodico
Characterization of levan produced by a Paenibacillus sp. isolated from Brazilian crude oil (2021)
Mendonça, Carlos Miguel Nóbrega ; Oliveira, Rodrigo Cardoso de; Freire, Rominne Karla Barros; Piazentin, Anna Carolina Meireles ; Pereira, Wellison Amorim ; Gudiña, Eduardo J; Evtuguin, Dmitry V ; Converti, Attilio ; Santos, João Henrique Picado Madalena ; Nunes, Cláudia ; Rodrigues, Lígia R; Oliveira, Ricardo Pinheiro de Souza
Source: International Journal of Biological Macromolecules. Unidade: FCF
Subjects: OLIGOSSACARÍDEOS, PETRÓLEO, POLIMERIZAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MENDONÇA, Carlos Miguel Nóbrega et al. Characterization of levan produced by a Paenibacillus sp. isolated from Brazilian crude oil. International Journal of Biological Macromolecules, v. 186, p. 788-799, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.ijbiomac.2021.07.036. Acesso em: 02 nov. 2024.
APA
Mendonça, C. M. N., Oliveira, R. C. de, Freire, R. K. B., Piazentin, A. C. M., Pereira, W. A., Gudiña, E. J., et al. (2021). Characterization of levan produced by a Paenibacillus sp. isolated from Brazilian crude oil. International Journal of Biological Macromolecules, 186, 788-799. doi:10.1016/j.ijbiomac.2021.07.036
NLM
Mendonça CMN, Oliveira RC de, Freire RKB, Piazentin ACM, Pereira WA, Gudiña EJ, Evtuguin DV, Converti A, Santos JHPM, Nunes C, Rodrigues LR, Oliveira RP de S. Characterization of levan produced by a Paenibacillus sp. isolated from Brazilian crude oil [Internet]. International Journal of Biological Macromolecules. 2021 ; 186 788-799.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.ijbiomac.2021.07.036
Vancouver
Mendonça CMN, Oliveira RC de, Freire RKB, Piazentin ACM, Pereira WA, Gudiña EJ, Evtuguin DV, Converti A, Santos JHPM, Nunes C, Rodrigues LR, Oliveira RP de S. Characterization of levan produced by a Paenibacillus sp. isolated from Brazilian crude oil [Internet]. International Journal of Biological Macromolecules. 2021 ; 186 788-799.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.ijbiomac.2021.07.036
Artigo de periodico
Buffalo milk increases viability and resistance of probiotic bacteria in dairy beverages under in vitro simulated gastrointestinal conditions (2020)
Silva, Thamires Maria Simões da; Piazentin, Anna Carolina Meireles; Mendonça, Carlos Miguel Nóbrega ; Converti, Attilio ; Bogsan, Cristina Stewart Bittencourt ; Mora, Diego; Oliveira, Ricardo Pinheiro de Souza
Source: Journal of Dairy Science. Unidade: FCF
Subjects: PROBIÓTICOS, BÚFALOS, LEITE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Thamires Maria Simões da et al. Buffalo milk increases viability and resistance of probiotic bacteria in dairy beverages under in vitro simulated gastrointestinal conditions. Journal of Dairy Science, v. 103, p. 7890–7897, 2020Tradução . . Disponível em: https://doi.org/10.3168/jds.2019-18078. Acesso em: 02 nov. 2024.
APA
Silva, T. M. S. da, Piazentin, A. C. M., Mendonça, C. M. N., Converti, A., Bogsan, C. S. B., Mora, D., & Oliveira, R. P. de S. (2020). Buffalo milk increases viability and resistance of probiotic bacteria in dairy beverages under in vitro simulated gastrointestinal conditions. Journal of Dairy Science, 103, 7890–7897. doi:10.3168/jds.2019-18078
NLM
Silva TMS da, Piazentin ACM, Mendonça CMN, Converti A, Bogsan CSB, Mora D, Oliveira RP de S. Buffalo milk increases viability and resistance of probiotic bacteria in dairy beverages under in vitro simulated gastrointestinal conditions [Internet]. Journal of Dairy Science. 2020 ; 103 7890–7897.[citado 2024 nov. 02 ] Available from: https://doi.org/10.3168/jds.2019-18078
Vancouver
Silva TMS da, Piazentin ACM, Mendonça CMN, Converti A, Bogsan CSB, Mora D, Oliveira RP de S. Buffalo milk increases viability and resistance of probiotic bacteria in dairy beverages under in vitro simulated gastrointestinal conditions [Internet]. Journal of Dairy Science. 2020 ; 103 7890–7897.[citado 2024 nov. 02 ] Available from: https://doi.org/10.3168/jds.2019-18078
Artigo de periodico
Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress (2020)
Piazentin, Anna Carolina Meireles ; Silva, Thamires Maria Simões da ; Franco, Ana Carolina Florence; Bedani, Raquel ; Converti, Attilio ; Oliveira, Ricardo Pinheiro de Souza
Source: Brazilian Journal of Microbiology. Unidade: FCF
Subjects: LEITE DE SOJA, FERMENTAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PIAZENTIN, Anna Carolina Meireles et al. Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress. Brazilian Journal of Microbiology, v. 51, p. 1645–1654, 2020Tradução . . Disponível em: https://doi.org/10.1007/s42770-020-00369-z. Acesso em: 02 nov. 2024.
APA
Piazentin, A. C. M., Silva, T. M. S. da, Franco, A. C. F., Bedani, R., Converti, A., & Oliveira, R. P. de S. (2020). Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress. Brazilian Journal of Microbiology, 51, 1645–1654. doi:10.1007/s42770-020-00369-z
NLM
Piazentin ACM, Silva TMS da, Franco ACF, Bedani R, Converti A, Oliveira RP de S. Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress [Internet]. Brazilian Journal of Microbiology. 2020 ;51 1645–1654.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s42770-020-00369-z
Vancouver
Piazentin ACM, Silva TMS da, Franco ACF, Bedani R, Converti A, Oliveira RP de S. Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress [Internet]. Brazilian Journal of Microbiology. 2020 ;51 1645–1654.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s42770-020-00369-z
Trabalho de evento-resumo periodico
BLIs production by probiotic cultures: activity against Listeria innocua (2018)
Piazentin, Anna Carolina Meireles; Oliveira, Ricardo Pinheiro de Souza
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences, University of São Paulo. Unidade: FCF
Subjects: LISTERIA, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PIAZENTIN, Anna Carolina Meireles e OLIVEIRA, Ricardo Pinheiro de Souza. BLIs production by probiotic cultures: activity against Listeria innocua. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 02 nov. 2024. , 2018
APA
Piazentin, A. C. M., & Oliveira, R. P. de S. (2018). BLIs production by probiotic cultures: activity against Listeria innocua. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Piazentin ACM, Oliveira RP de S. BLIs production by probiotic cultures: activity against Listeria innocua. Brazilian Journal of Pharmaceutical Sciences. 2018 ; 54 48 res. FCF091.[citado 2024 nov. 02 ]
Vancouver
Piazentin ACM, Oliveira RP de S. BLIs production by probiotic cultures: activity against Listeria innocua. Brazilian Journal of Pharmaceutical Sciences. 2018 ; 54 48 res. FCF091.[citado 2024 nov. 02 ]
Trabalho de evento-resumo periodico
Resistance of lactobacillus paracasei LPC-37 and yoghurt cultures to in vitro gastrointestinal stress in fermented soy powder (2017)
Piazentin, Anna Carolina Meireles; Silva, Thamires Maria Simões; Oliveira, Ricardo Pinheiro de Souza
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences, University of São Paulo. Unidade: FCF
Subjects: LACTOBACILLUS, IOGURTE, LEITE DE SOJA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PIAZENTIN, Anna Carolina Meireles e SILVA, Thamires Maria Simões e OLIVEIRA, Ricardo Pinheiro de Souza. Resistance of lactobacillus paracasei LPC-37 and yoghurt cultures to in vitro gastrointestinal stress in fermented soy powder. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 02 nov. 2024. , 2017
APA
Piazentin, A. C. M., Silva, T. M. S., & Oliveira, R. P. de S. (2017). Resistance of lactobacillus paracasei LPC-37 and yoghurt cultures to in vitro gastrointestinal stress in fermented soy powder. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Piazentin ACM, Silva TMS, Oliveira RP de S. Resistance of lactobacillus paracasei LPC-37 and yoghurt cultures to in vitro gastrointestinal stress in fermented soy powder. Brazilian Journal of Pharmaceutical Sciences. 2017 ; 53 61 res. FCF117.[citado 2024 nov. 02 ]
Vancouver
Piazentin ACM, Silva TMS, Oliveira RP de S. Resistance of lactobacillus paracasei LPC-37 and yoghurt cultures to in vitro gastrointestinal stress in fermented soy powder. Brazilian Journal of Pharmaceutical Sciences. 2017 ; 53 61 res. FCF117.[citado 2024 nov. 02 ]
Trabalho de evento-resumo
Discontinuous fermentation process by probiotic bacterium to produce antimicrobial peptide with potential application as food preservative (2017)
Azevedo, Pamela Oliveira de Souza de; Piazentin, Anna Carolina Meireles; Oliveira, Ricardo Pinheiro de Souza
Source: Anais. Conference titles: Congresso Brasileiro de Microbiologia. Unidade: FCF
Subjects: ÁCIDO LÁCTICO, ALIMENTOS NATURAIS, PEPTÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AZEVEDO, Pamela Oliveira de Souza de e PIAZENTIN, Anna Carolina Meireles e OLIVEIRA, Ricardo Pinheiro de Souza. Discontinuous fermentation process by probiotic bacterium to produce antimicrobial peptide with potential application as food preservative. 2017, Anais.. São Paulo: Sociedade Brasileira de Microbiologia (SBM), 2017. Disponível em: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm. Acesso em: 02 nov. 2024.
APA
Azevedo, P. O. de S. de, Piazentin, A. C. M., & Oliveira, R. P. de S. (2017). Discontinuous fermentation process by probiotic bacterium to produce antimicrobial peptide with potential application as food preservative. In Anais. São Paulo: Sociedade Brasileira de Microbiologia (SBM). Recuperado de http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
NLM
Azevedo PO de S de, Piazentin ACM, Oliveira RP de S. Discontinuous fermentation process by probiotic bacterium to produce antimicrobial peptide with potential application as food preservative [Internet]. Anais. 2017 ;[citado 2024 nov. 02 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
Vancouver
Azevedo PO de S de, Piazentin ACM, Oliveira RP de S. Discontinuous fermentation process by probiotic bacterium to produce antimicrobial peptide with potential application as food preservative [Internet]. Anais. 2017 ;[citado 2024 nov. 02 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
Trabalho de evento-resumo
Influence of cooling temperature on viability and post-acidification of yoghurt cultures and Lactobacillus paracasei Lpc-37 in fermentend soy powder (2017)
Piazentin, Anna Carolina Meireles; Oliveira, Ricardo Pinheiro de Souza
Source: Anais. Conference titles: Congresso Brasileiro de Microbiologia. Unidade: FCF
Subjects: FERMENTAÇÃO, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PIAZENTIN, Anna Carolina Meireles e OLIVEIRA, Ricardo Pinheiro de Souza. Influence of cooling temperature on viability and post-acidification of yoghurt cultures and Lactobacillus paracasei Lpc-37 in fermentend soy powder. 2017, Anais.. São Paulo: Sociedade Brasileira de Microbiologia (SBM), 2017. Disponível em: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm. Acesso em: 02 nov. 2024.
APA
Piazentin, A. C. M., & Oliveira, R. P. de S. (2017). Influence of cooling temperature on viability and post-acidification of yoghurt cultures and Lactobacillus paracasei Lpc-37 in fermentend soy powder. In Anais. São Paulo: Sociedade Brasileira de Microbiologia (SBM). Recuperado de http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
NLM
Piazentin ACM, Oliveira RP de S. Influence of cooling temperature on viability and post-acidification of yoghurt cultures and Lactobacillus paracasei Lpc-37 in fermentend soy powder [Internet]. Anais. 2017 ;[citado 2024 nov. 02 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm
Vancouver
Piazentin ACM, Oliveira RP de S. Influence of cooling temperature on viability and post-acidification of yoghurt cultures and Lactobacillus paracasei Lpc-37 in fermentend soy powder [Internet]. Anais. 2017 ;[citado 2024 nov. 02 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm

USP Schools

ReP

Filtros

Authors

USP affiliated authors

Date published

Subjects

Source title

Funding Agencies

Non normalized affiliation

Countries of institutions of collaboration